Preheat the oven to 350 degrees F (180 degrees C).
Chicken Breasts (1 lb)
into 1-inch cubes. Pat dry and season with
Fine Salt (1/2 tsp)
In a 12-inch cast-iron or another oven-safe skillet, heat
Vegetable Oil (1 Tbsp)
over medium-high heat. Once hot, sear chicken until no longer pink and beginning to get some golden color on the outside.
Remove the chicken. To the same pan, add remaining
Ground Cumin (1/2 tsp)
Yellow Squash (1)
Öl (1 Tbsp)
Green Bell Pepper (1)
White Onion (1)
Mexican Oregano (1/2 tsp)
Ancho Chili Powder (1/2 tsp)
. Cook for 5 minutes, or until the vegetables begin to soften.
Add back chicken, along with the
Whole Kernel Corn (3/4 cup)
. Stir to combine.
Bake for 15-20 minutes, until vegetables are tender, and chicken is cooked through.
Remove and stir in
Mexican Crema (1/2 cup)
and optionally the
Shredded Mozzarella Cheese (1/2 cup)
TortillaLand® Flour Tortillas (to taste)
, garnished with
Fresh Cilantro (to taste)